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Fermentation by using Saccharomyces cerevisiae is a potential method to produce the Virgin Coconut Oil (VCO). A parametric study using Box-behnken design was used to evaluate interaction effect of stirring speed, inoculum concentration and fermentation time on the percentage of oil recovery. The results indicated that fermentation time is most significantly affecting the rate of oil recovery. The surface and contour plots show that the oil recovery is gained up to 88.607% for stirring speed of 175-250 rpm, inoculum concentration of 0.2-0.3% (w/v), and fermentation time of 16-24 hours. GC analysis results indicate that the high lauric acid content of 53.0249%, is obtained when stirring speed of 200 rpm, inoculum concentration of 0.3% (w/v) and fermentation time of 24 hours. A parametric study has been successfully implemented in the production of VCO using fermentation method with the coefficient of determination (R 2 ) of 97.57%.

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